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These gluten free molasses cookies are soft, chewy and perfectly spiced. They've always reminded me of the classic cookies from the Archway box, with all the deep flavor of molasses and all the right spices. And you can bake them right away, since there's no need to chill the cookie dough!
These molasses cookies remind me of Archway brand's. A bit darker on the outside, soft and pale on the inside, they have just the right amount of warm allspice, cinnamon, ginger, and cloves for a little bite and all the warmth of the season.
Typically, soft and chewy cookies get their texture from a lot of butter, but these gluten free molasses cookies have only 4 tablespoons of butter in the whole batch. Their texture, instead, comes in part from the molasses that also gives them a lot of their depth of flavor.
They're so soft and chewy that they don't even become solid when you freeze them. So you can easily bite into one right out of the freezer.
Recipe ingredients
- Gluten free flour blend: You can use any of my recommended gluten free flour blends in this recipe, but be sure to add 3/8 teaspoon of xanthan gum if you use Nicole's Best, or another blend that doesn't already contain xanthan gum. If you use Better Batter, don't add any more xanthan gum.
- Baking soda: If the cookies are baked right away, adds a bit of rise, and helps the cookies brown in the oven.
- Salt: Brightens and balances the other flavors.
- Ground spices: cloves, ginger, allspice and cinnamon are the spices that you'll find in pumpkin pie spice, plus nutmeg. They're in different proportions, but the flavor profile is very similar, so you can use 1 1/4 teaspoons total of that instead if you prefer. They provide warmth, bite, and a peppery flavor.
- Granulated sugar: Adds a simple sweetness and makes the cookies tender.
- Butter: Adds moisture, tenderness and flavor. We use unsalted butter so we can control the amount of salt in the recipe and because the moisture content of salted butter is actually different. If your butter is salted, just leave out the added salt.
- Molasses: Made from ripened cane sugar without any preservatives, unsulphured molasses has the deep, rich flavor of dark caramel.
- Eggs: Bind the other ingredients together, provide rise in the oven, and also give the cookies a tenderness and slightly cakey texture.
How to make gluten free molasses cookies
Make the raw cookie dough
- In a large mixing bowl, place all the dry ingredients (gluten free flour, xanthan gum, baking soda, salt, all the warm spices) plus granulated sugar and whisk to combine.
- Add the soft butter, molasses, and beaten eggs, then mix to combine.
- The raw cookie dough will be pretty sticky and soft.
- Since the raw cookie dough is so sticky, wet your hands before you handle it.
Shape the cookie dough and bake at 325°F
- Using two small spoons or a small spring-loaded ice cream scoop that's a bit overfull, scoop portions of about 1 1/2 tablespoons of cookie dough.
- Shape each into a ball gently with your wet fingers.
- Place the dough about 2 inches apart on lined baking sheets, and use wet fingers to press each into a 1/4-inch thick disk.
- Bake at 325°F for about 10 minutes or until no longer shiny. They will be a bit crackled-looking.
- Let the cookies cool completely on the baking sheet (about 10 minutes).
Recipe tips & tricks
Use wet hands to handle this very soft dough
Since this cookie dough has so much molasses, it tends to be relatively sticky. I like to portion it with a #50 ice cream scoop, but it’s sticky enough that it can be challenging to get all the dough off the scoop mechanism.
Wet the cookie scoop, and your hands when you use them to handle it. The moisture will create a barrier between your hands and dough, and keep it from sticking.
If you’re having trouble scooping the dough or removing the portions from your scoop, try chilling the dough a bit. You do want it to be room temperature when the baking sheet goes into the oven, though, so let it warm up at room temperature a bit before baking.
Measure your gluten free flour carefully
Gluten free flour tends to be heavier than traditional wheat flour, so it's especially important that you measure out the correct amount to achieve the perfect texture for which molasses cookies are known.
When measuring out your gluten free flour blend, ditch the measuring cup and use a digital kitchen scale instead. Measuring by weight rather than volume is the best way to replicate this recipe.
Don't crowd your cookie sheet
You might be tempted to space the cookie dough closer together so you don't have to use multiple baking sheet. But since the cookies spread about an inch in every direction, you need to leave room between each dough ball, or you'll end up with one giant cookie.
Give your cookies time to cool
Let the baked cookies cool right on the baking sheet. They're very delicate when warm and will crumble or squish if you don't let them cool first.
Storage instructions
These are really soft, tender cookies that don't dry out quickly. They'll stay fresh covered in a covered dish on the counter for at least 3 days. If it's warm and humid in your kitchen, the cookies may get a little sticky, since they're so soft.
Freezing them
For longer storage, these cookies freeze really well. Since they're soft and a don't have any especially crispy parts, it's best to freeze them on a baking sheet first in a single layer. After about an hour, they'll be frozen enough to pile them into a freezer-safe ziptop bag.
You can store them in the freezer for up to 3 months. They don't freeze solid, so you can eat them right from the freezer or let them sit for 30 minutes at room temperature first.
Ingredient substitution suggestions
Dairy free
The dairy in these cookies comes only from the 4 tablespoons of butter. If you're dairy-free, I’d recommend trying to replace the butter with vegan butter like Miyoko’s Creamery or Melt brand.
I don’t recommend using Earth Balance buttery sticks in place of butter, since they contain too much moisture and salt. The cookies are already soft and spread just the right amount.
Egg free
There are two whole eggs in this recipe, and they are a very important part of the texture and structure. You could try replacing each with one “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel) or one “flax egg.”
Vegan
If you'd like to make a vegan molasses cookies, you can try following the substitution notes above for eliminating dairy and eggs, and be sure that your sugars aren't processed with bone char.
Serving suggestions
For a more festive look, try rolling each wet ball of dough in coarse sugar to make crackle top molasses cookies, like we did with our fancy gluten free drop sugar cookies. Then, flatten as directed, and when the cookies bake, the sugar will melt and crack to give you tons of visual appeal and a crispy layer.
Try icing the tops after they cool like we do our soft gluten free pumpkin cookies. You can also drizzle royal icing over the top of the cookies, or dip half of each cookie into white chocolate. While the icing or chocolate is still soft, add a few colorful holiday sprinkles.
FAQs
Gingerbread and molasses cookies have similar flavors and ingredients. But gluten free molasses cookies are chewier and are rolled or dropped onto a cookie sheet. Gingerbread cookie dough is usually firmer and rolled out into shapes, like the men in my gluten free gingerbread cookies. There are also gluten free gingersnaps with similar spices and aroma, but they're a bit spicier, and super crispy all the way through. They even “snap” when you break them in half.
I use Grandma's brand unsulphured molasses for baking as it's gluten free and deep, rich flavor. It's also easy to find on grocery store shelves.
Be sure not to handle the cookies at all until they've cooled completely on the baking sheet. Otherwise, they'll fall apart. And if your gluten free flour blend doesn't contain xanthan gum, be sure to add it or the cookies won't hold together.
No, this cookie dough should be at room temperature when you bake it. If you'd like to make the raw dough ahead of time and store it in the refrigerator or freezer, that will make it easier to handle. Shape it, and then let it warm to room temperature before you put it in the oven.
You could try using virgin coconut oil, the kind that is soft solid at room temperature, in place of butter. The cookies will probably spread a bit more, but it should still work relatively well.
No, only add more xanthan gum if your blend doesn't contain any. If it contains any xanthan gum, leave the additional amount out of the recipe.
Gluten Free Molasses Cookies Recipe
Ingredients
- 1 ½ cups (210 g) all purpose gluten free flour blend, (please click thru for full info on appropriate blends)
- ⅜ teaspoon xanthan gum, omit if your blend already contains it
- ¼ teaspoon baking soda
- ⅛ teaspoon kosher salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ¾ cup (150 g) granulated sugar
- 4 tablespoons (56 g) unsalted butter, at room temperature
- 4 tablespoons (84 g) unsulphured molasses
- 2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
Instructions
- Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
- In a large bowl, place the flour, xanthan gum, baking soda, salt, ground cloves, ground ginger, ground allspice, ground cinnamon and granulated sugar, and whisk to combine well.
- Add the butter, molasses, and eggs, and mix to combine. The dough will come together and be thick but soft.
- Scoop the dough using a spoon or small ice cream scoop into portions about 1 1/2 tablespoons each. Using wet hands, gently shape each piece of dough into a round, and place about 2 inches apart on the prepared baking sheet. You can expect about 18 portions.
- With moistened fingers, flatten the balls of dough into disks about 1/4 inch thick. They’ll spread about 1-inch during baking.
- Place the baking sheet in the center of the preheated oven and bake until golden brown around the edges, light brown on top and mostly firm on the top to the touch (about 10 minutes). When done, they won't glisten in the center like they did when they were raw and wet.
- Allow the cookies to cool completely on the baking sheet before serving (takes about 10 minutes). They will be fragile when warm, but will become firm once cool. Peel off the paper from the back to remove the cookies from the baking sheet.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You’ve done it again Nicole. These are great. Used your “mock” better batter flour blend (can’t buy it in Australia). Mixed dry then wet ingredients in thermomix speed 4. Perfect and delicious!
I created the “mock” Better Batter blend specifically for people like you in other countries who couldn’t buy Better Batter. I’m thrilled that you’re using it, and that you enjoyed the cookies, Rachel!
Nicole….you are my hero….Molly the GF dog LOVES these. She started by coming in the house, nose in the air. The cookies were cooling on a rack on the table. She proceeded to go to the table (which is nose high for her) and sniff. She immediately sat down, looked at me, looked at the cookies…looked at me again and grumbled a little like “Mom? Can I has one?” :) Scott had a handful and a huge glass of milk later on and said they’re perfect..thanks!!!
Pam, that is the most pampered gluten-free dog in history. If she tells my 2 dogs how well she is treated, they’ll revolt!
xoxo Nicole
I was in a meeting yesterday when I saw the e-mail with these cookies and I actually said “Swet!” outloud…not ver y professional…but oh well :) I made the cookies last night, and although the texture was not right to make into a ball ( I spooned the batter onto the cookie sheet and made the circle shape with the back of the spoon) the cookies cmae out amazing and the perfect texture. I think I only have 3 cookies left!
Thanks again for an amazing recipe.
Keep Smilin
Jenn
Sounds professional to me, Jenn! Then again, my profession is cookies. ;)
Since you are the second person to say she has had trouble rolling the dough into balls, I modified the recipe a bit to indicate that it is best to roll the portioned dough with very, very hands, and that if you are unable to roll it, it will only affect the shape of the cookie, but not the quality in any other way. And a small ice cream scoop can help make rounds, too. Glad you enjoyed them!
xoxo Nicole
Oh, this looks nice and easy! I’m all over it. Thanks for all the fun nostalgia recipes.
In other news, my girl’s been in school just over a week and already 2 in class birthday parties. I made your awesome yellow cupcakes (first cookbook) yesterday thinking I could freeze the rest… There is only one left :) I gave one to her teacher because I wanted her to taste how great homemade GF can be.
-Dana
Love it, Dana! Oh, we’ve had a million birthdays already, too. I can’t say I exactly look forward to those in-class birthdays. :/ Well done, spreading the good-not-just-good-for-GF message to her teacher!
xoxo Nicole
I did the same thing with my son and it has been a lifesaver, espically since I tend to not find out about the party until the night before.
Hi Jenn, last minute notice can be hard! I’m working on getting a class birthday list so I can have more time to prepare. My daughter really wants to have the same looking cupcake as her pals, so in a perfect world I’d have choc and vanilla reserves in my freezer. But my husband often sneaks them for dessert!
-Dana
I am making these as we speak and the mixture is more like a batter versus a dough. There is no way it can be “rolled’ as your recipe calls for. Its also not even close to the same color. I’m just going to use a cookie scoop and see what happens since the mixture is kind of loose.
Hi, Michelle, I can see that you are frustrated that the recipe is not turning out as you had hoped. It is a very soft dough, but it is a tested recipe and works when made precisely as written. I would suggest measuring your ingredients by weight instead of by volume for greater precision.
Nicole
The taste is ok but they just ran together. I did weight my ingredients and I’m sorry to say this isn’t the first time I’ve had an inconsistent result with your recipe. Guess its just not for me.
Michelle – let’s go over how you prepared the recipe because if you used the ingredients listed in the recipe the dough would be sticky, but would roll, especially with wet hands. It is very frustrating when a recipe doesn’t work, but please know they are not published unless they are tested. Tested means that the recipe can be repeated successfully if the exact same ingredients listed in the recipe are used and the instructions are followed exactly as written. If other ingredients are substituted and recipe instructions are changed then it really is an entirely different recipe altogether and may not work at all. For example, when cookies run together it is often due to the substitution of nondairy butter, which has significantly more moisture than butter. Let me know if I can help at all. Nicole
Maybe you’re using a really tricky flour blend Michelle? I can never get my hands on Better Batter, and I’m allergic to several things common in flour blends (chickpea/garbanzo beans, soy flour), so I’m really limited. I’ve had great luck with Bob’s Red Mill, but everything goes to hell when I try King Arthur GF flour or anything else. Small changes can make a huge difference! I’ve had more consistent results with your recipes Nicole than with ANY other cookbooks, websites, etc. so stick with it Michelle, the results are really worth it!
Thank you so much for weighing in, MaryCatherine! I’m so glad you have been able to find what works for you. So much of it is, as you say, about the flour. :)
xoxo Nicole
The taste is ok but they just ran together. I did weight my ingredients and I’m sorry to say this isn’t the first time I’ve had an inconsistent result with your recipe. Guess its just not for me.
I used a cookie scoop….and then flattened the ‘balls’ with the wet bottom of metal measuring cup – dipped between every cookie -time saver. They weren’t as perfect as Nicole’s..but they are YUMMO….MY dough didn’t seem roll-able at all either. I’ve made them twice, and both batches came out a much thicker cake batter consistancy.
These remind me a bit of the oatmeal molasses cookies that my grandmother would make. We’d have them every afternoon with some nice chamomile tea ;) :) Thanks for the recipe. Love and hugs from the ocean shores of CAlifornia, Heather ;)
Uh oh…I already spilled the beans. I sometimes go on for days on how much work you put into recipes so the rest of us can munch our way into culinary heaven. Neither my extended family nor my co-workers avoid the goodies I bring to share since they cannot tell the difference. Everyone loves them! And now next week they will be Molasses Cookies!
Oh that is so kind, Rebecca, that not only do I not mind but I’m terribly flattered. :) Thank you for your kind support!
xoxo Nicole
I won’t spill the beans that you are a romantic but I am in love! You have been on a serious nostalgic roll lately and I am so happy! I am making the Chocolate Pop Tarts this weekend. You know who will be so happy. And these cookies? Come on!!! I couldn’t be happier.
I think there’s something about back-to-school, not to mention the start of crisper Fall weather, that sends me back! Oh, I know who alright … ;)
xoxo Nikki
Nicole…think you nailed this one. My grams recipe didn’t turn out the way I wanted it to, but didn’t have the patience to fuss with it. You have…. thank you!!! :)
Fussing with it is all I do, Pam. Leave it to me! ;)
xoxo Nicole
o-boy-o-boy! Love those molasses cookies–I’m guessing hubby is happy with these–if I recall correctly one of your posts (gingerbread?) prompted his first comment ever–or something silly like that. Anyway, with Autumn heading in and cooler temps, this is the perfect time to make these! Thanks, Nicole xoxLinda
I think you’re right, Linda! Great memory. :)
I’m all over those cooler temps. Oh how I love baking season!
xoxo N